DirectionsPour 9 fl oz of warm water in a small saucepan. Add the package of lobster sauce; bring to a boil for one or two minutes, stirring with a whisk. Add 1 fl oz whipping cream; blend well and set aside.In a large saucepan, brown the carrot, onion and celery in 1 Tbsp of butter over medium-high heat. Add the shrimp and stir with a wooden spoon until the shells turn red. Remove from heat and flambé with the Cognac. Return to the stove, add the white wine and the reserved lobster sauce. Simmer gently for 10 minutes. Strain all the ingredients through a sieve. Shell the shrimp and put them back into the saucepan. Add 1 cup of whipping cream and bring to a boil. Add salt and cayenne pepper to taste; swirl 1 Tbsp of butter into the soup and serve immediately in warmed soup bowls.